Even though we just finished consuming almost every possible pig part at All-Star Cochon and followed that up with The Cosmopolitan‘s official poolside after party, it was still impossible to resist a late night stop at the nameless, signless pizzeria on the third floor of the hotel’s East Tower.
The “secret” pizzeria resides at the end of a hallway that’s lined by album covers and sandwiched between Jaleo and Blue Ribbon Sushi.
A black-and-white mural depicts Lombardi’s, a century-old New York spot that evidently inspired the pizzeria.
They’ve got a few stools at the marble counter that wraps around the wall. Otherwise, stand and eat or grab and go, just like in New York. The other thing that looked familiar from my Tri-State days were the hats on pizzaiolos, which sported Yankees and Mets logos.
The pizzeria-that-shall-not-be-named is ostensibly a slice joint, with a menu that costs $3.25 per slice, or $3.75 with one topping, which would be pretty pricey in the outside world. It’s a better value to order a whole pie, which is 18 inches, yields 10 slices and costs $18.50 for regular cheese, $24 for three toppings and $28 for five toppings. Beyond that, it’s another $2.25 per topping. They use a gas deck oven, just like most pizzerias in my home state of New Jersey.
My slice was oily, with a somewhat dry crust, but very similar to the pizza I used to eat as a kid in New Jersey at Dimaio’s, so it was still above average and pretty satisfying.
They have a pair of beers on tap, PBR and a surprisingly good mainstream craft beer, Stone IPA. Pizza and beer? Hell yeah. They also offer New York cheesecake and cannolis for dessert, which probably would have been a good idea, since good versions are hard to come by in Los Angeles.
This wasn’t elite pizza, but was well above average, and their slices would probably still draw customers in New York, and could easily rate with some of the better pizzerias in Los Angeles.
Note: Our meal at the pizzeria was complimentary, as part of a stay hosted by The Cosmopolitan of Las Vegas for out-of-town writers.